Dessert

Britten's Croissant and Craisin Bread Pudding is for Dessert.

Britten's Croissant and Craisin Bread Pudding takes 45 minutes to prepare.

Britten's Croissant and Craisin Bread Pudding takes 75 minutes to cook.

Britten's Croissant and Craisin Bread Pudding makes 18 servings.

The ingredients for Britten's Croissant and Craisin Bread Pudding are:

1qt Heavy Whipping Cream
1.5 cup [more precisely 12 oz if you have a scale] Granulated Sugar
8 large Eggs
1 tsp Vanilla Extract
1 tsp Cinnamon, ground
8 croissant, medium, cut into pieces
0.75 cup Cranberries, dried, sweetened (craisins)
1 cup White Chocolate Chips

Here is how you make Britten's Croissant and Craisin Bread Pudding:

Cut croissants into bite size pieces and make two layers of bread pieces in a hotel pan [or half pan] with white chocolate and craisins in the middle. Heat the cream. Combine the sugar and cinnamon then add the eggs and vanilla. Mix thoroughly. Temper the heated cream into the egg / sugar mixture a bit at a time so you don't cook the egg. Pour mixture over the bread/chip/craisins and press down so all the bread gets soaked. Bake in a water bath at 275/280 degrees for about an hour to 75 minutes [full pan]. Put knife in to check doneness of custard. Remove from oven when custard is set. While still warm brush a simple syrup [equal parts granulated sugar and water heated until sugar is dissolved] over the bread as it has a tendency to dry out on top during baking.Scoop into dish and pour Creme Anglaise [see separate recipe] for a rich dessert!Can be made the day before and heated at 275 or 300 the day of. Serving Size:?Eighteen 1/2 Cup Servings

The nutritional information for Britten's Croissant and Craisin Bread Pudding is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 392.5

• Total Fat: 27.1 g
• Cholesterol: 172.2 mg
• Sodium: 240.3 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 0.9 g
• Protein: 6.0 g